A METHOD OF SWEET GINSENG JUNG KWA USING KOREAN TRADITIONAL GRAIN SYRUP

摘要

PURPOSE: A manufacturing method of candied ginseng using traditional grain syrup is provided to reduce manufacturing time compared to a conventional method for candied red ginseng and to prevent the loss of the texture, taste, and flavor of the ginseng. CONSTITUTION: A manufacturing method of candied ginseng using traditional grain syrup comprises the following steps: peeling ginseng after washing and punching 15~20 holes in the ginseng; mixing the traditional grain syrup with sugar liquid in a weight ratio of 1:0.1~0.3, to make mixed grain syrup; mixing the punched ginseng with the mixed grain syrup in a weight ratio of 1:4~6, and boiling for 3~12 hours at 90~110deg C; and washing the boiled candied ginseng with purified water and drying for 2~3 days.